Chapter 11: Safe Facilities and Equipment
Considerations when purchasing a walk in unit
-can be sealed to the floor and wall. -legs elevate at least 6" off the floor -built in thermometers within +/- 3 degrees.
What to do with garbage in a dumpster?
-removed from prep area quickly to avoid contamination -clean inside and outside of containers -indoor containers should be leakproof, waterproof, and pestproof -containers should be covered when not in use -waste and recyclables stored separately -place garbage containers on a smooth, durable and nonabsorbent surface. -keep lids covered at all times -keep drain plugs in place
Where should nonabsorbent flooring be used?
-walk-in coolers -prep and food-storage areas -dishwashing areas -restrooms -dressing and locker rooms
Two most common types of freezers?
Walk-in and reach-in. The doors should withstand heavy use and close with a slight nudge. A drain must also be provided and maintained.
Backflow
What can occur when cross connections fail. the reverse flow of contaminants through a cross-connection into a drinkable water supply. backflow can be the result of pressure pushing contaminants back into the water supply.
Booster heater
typically in dish washers. used to maintain water temp.
Dishwashers should include chemical concentration, water temp and?
water pressure
Utilities include
water, electricity, gas, sewage, and garbage disposal.
How should you construct dry storage?
with easy to clean materials that allow good air flow!
Two methods of dishwashing machines
1. high-temp sanitize with extremely hot water. 2. chemical-sanitizing machines use a chem solution.
Requirements for a handwashing station?
1. hot and cold running water that must be drinkable. 2. soap 3. a way to dry hands--papertowels or continuous towel system 4. garbage container to dispose of towels 5. signage telling staff to wash hands before returning to work.
What do you do with a backup of raw sewage?
1. immediate closure of area 2. correction of the problem 3. thorough cleaning
Types of dishwashing machines
1. single tank, stationary-rack with doors 2. conveyor machine 3. carousel or circular-conveyor machine 4. flight type 5. batch type, dump 6. recirculating, door-type, non-dump machine
What does a well designed kitchen address?
1. workflow that minimizes the time food spends in danger zone. 2. minimize cross contamination 3. hard to reach areas are less likely to be cleaned; a well-planned layout will ensure that equipment is accessible for cleaning.
what about screens for windows and doors?
16 mesh to the inch without any tears or holes.
When installing tabletop equipment on legs, the space between the base and the tabletop should be at least?
4"
How often should you clean your dishwasher?
As often as possible?
What should water pipes to the dishwashing machines be?
As short as possible to prevent the loss of heat.
What is the best wall finish to use?
ceramic tile; make sure to monitor grout loss and regrout as needed.
Who do you check with regarding a private water supply such as a well, and how often should it be checked?
Check with regulatory authority for information on inspections, testing, and other requirements. it should be checked at least once a year.
A food handler drops the end of a hose into a mop bucket and turns on the water to fill it. What has he done wrong?
Created a cross-connection
Where to use hard-surface flooring?
Food service operations because it's durable and nonabsorbent. -excellent for public restrooms or high traffic areas. -may crack or chip, don't absorb sound, and hard to clean.
What should you do to your parking lot?
Grade the lot and walkways so standing pools of water do not form.
What should you consider when selecting materials for interior construction?
How easy the operation will be to clean and maintain.
What type of nonporous, resilient flooring is ideal and why?
Vinyl or rubber. -relatively inexpensive, easy to clean and maintain. -sharp objects can easily damage it and slippery when wet. a poor choice for dining rooms or public areas.
What color should the walls and ceiling be in a prep area?
Light in color to distribute light and to make it easier to spot dirt when cleaning
How can you minimize any excess condensation?
Maintaining a flush-fitting sweep (gasket) under the floor.
If using woods for cutting boards
Maple or Oak
What organization creates national standards for foodservice equipment?
NSF
Are dressing rooms required?
No, but ideal.
Can you guide customers through the kitchen?
No, only if it's a guided tour.
Should wall and ceiling support structures and pipes be exposed?
No, unless finished and sealed for cleaning.
What's the best choice flooring for most areas?
Nonporous, resilient flooring.
Where do steam pipes, water lines, and other conduits belong?
Not inside a well-designed dry-storage area. dripping condensation or leaks overhead can promote pathogen growth.
Which area is usually required to be the brightest?
Preparation
Who do you check with before starting any new construction?
Regulatory authority and building authority
What type of flooring should you choose?
Smooth, durable, nonabsorbent, and easy to clean. It should resist wear and help prevent slips. Avoid high porosity floors; its absorbency often makes it ideal for pathogen growth and cause people to slip and fall, and often deteriorates quickly.
What are interior finishes?
The materials used on the surface of an operation's walls and ceilings. As with flooring, these finishes need to be smooth, nonabsorbent, durable, and easy to clean.
Air gap
The only way to prevent backflow. an air space that separates a water supply outlet from a potentially contaminated source. a sink that is correctly designed and installed usually has two air gaps.
Why are poorly designed areas generally harder to clean and become breeding grounds for pathogens?
They run a higher risk of contamination.
Where do you use nonslip surfaces?
Traffic areas like the entire kitchen.
Should there be a thermometer in a dishwasher?
Yes, and it should be located so it is readable with a scale in increments no greater than 2 degrees.
Can plaster or cinder block wallks be used?
Yes, if sealed and painted with oil-resistant, easy to wash, glossy paints.
What do hard glazed tiles offer?
a hard, slip-resistant surface.
Vacuum breaker
a mechanical device that prevents backsiphonage. does this by closing a check valve and sealing the water supply line shut when water flow is stopped.
Who should install and maintain plumbing?
a professional, licensed plumber.
What does carpeting offer?
absorbs sound, but difficult to keep clean.
What is the most common ceiling materials?
acoustic tile, painted dryway, painted plaster, and exposed concrete.
NSF
an organization that creates national standards. NSF is accredited by the American National Standards Institute. NSF/ANSI standards for food equipment require that it be nonabsorbent, smooth, and corrosion resistant. Food equipment must also be easy to clean, durable, and resistant to damage.
Where are rubber mats allowed?
areas where standing water may occur, like the dishpit.
Tabletop equipment
at least 4" off the floor or seal it to the countertop.
Floor-mounted equipment
at least 6" off the floor or seal it to a masonry base.
What is the best way to prevent backflow?
avoid creating a cross-connection. do not attach a hose to a faucet unless a backflow prevention device, such as a vacuum breaker is attached.
Blast chillers
cool food quickly. many cool food from 135 to 37 within 90 seconds.
What should shelving, tabletops, and bins for dry storage be made of?
corrosion resistant metal or food grade plastic.
What should windows have in dry storage?
frosted glass or shades. direct sunlight can increase the area's temp and affect food quality.
How is lighting intensity measured?
in units called foot-candles or lux. 50 foot-candles/540 lux= prep areas 10 foot-candles/108 lux=storage areas and dining room lights should be shatter resistant or have protective covers.
Resiliency
material that can react to a shock without cracking or breaking.
Cross connection
one of the greatest challenges to water safety. a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources.
Building systems include
plumbing, lighting, and ventilation
What's one of the most important considerations when selecting flooring?
porosity. avoid high porosity floors. smooth and durable.
Coving
required in operations using resilient or hard-surface flooring materials. It's a curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean. it eliminates hiding places for bugs and prevents moisture from deteriorating the wall.
Where are handwashing stations required or should be put?
required--in restrooms or directly next to them. ideal--areas that make it easy for staff to wash their hands often. must only be used for washing hands and cannot be blocked by portable equipment or stacked full of dirty kitchenware.
What types of doors should you install leading to a building's exterior.
self closing
How should dishwashers be installed?
so that they're reachable and conveniently located. the machine should be raised at least 6 inches off the floor to permit easy cleaning beneath.
What do you do if there is a backup of raw sewage?
the affected area should be closed immediately.
Porosity
the extent to which a material will absorb liquids.